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Delhi-Style Yogurt-Marinated Lamb with Nut Crust

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Delhi-Style Yogurt-Marinated Lamb with Nut Crust

Delhi-Style Yogurt-Marinated Lamb with Nut Crust

amanda

Equipment

  • - Meat Mallet

  • - Food Processor

  • - Large Mixing Bowl

  • - Plastic Wrap

  • - Measuring Cups & Spoons

  • - Roasting Pan

  • - Kitchen Shears

  • - Oven-Safe Baking Dish

  • - Cutting Board

  • - Digital Scale (for dry spices)

Ingredients

  • 1/4 cup vegetable oil

  • 1 1/4 pounds white onions, chopped

  • 4 garlic cloves, chopped

  • 3 serrano chiles, sliced into rounds

  • 1 2-inch-long piece fresh ginger, peeled, thinly sliced

  • 10 whole cloves

  • 1 tablespoon cumin seeds

  • 1 tablespoon ground cinnamon

  • 2 teaspoons ground cardamom

  • 1 teaspoon black peppercorns

  • 7 1/2 cups (60 ounces) plain whole-milk yogurt, divided

  • 6 tablespoons fresh lemon juice

  • 1 whole lamb shoulder (about 10 pounds), boned, trimmed of all fat (about 4 1/3 pounds)

  • 4 1/2 teaspoons coarse kosher salt, divided

  • 2 cups sliced almonds (about 7 ounces)

  • 1 cup raw cashews (about 5 ounces)

  • 1/2 cup (packed) golden brown sugar

  • 1 tablespoon coarse kosher salt

Instructions

1

Instruction 1

Heat oil in large skillet over medium-high heat. Add onions; sauté until golden, 14 minutes. Add garlic and next 7 ingredients; stir 2 minutes. Scrape mixture into processor. Add 4 cups yogurt. Blend until mixture is coarse puree; transfer to large bowl. Mix in 2 cups yogurt and lemon juice.
2

Instruction 2

Place 1 cup yogurt marinade in small bowl. Cover, chill, and reserve for topping. Place 3 cups marinade in medium bowl; mix in remaining 1 1/2 cups yogurt and season with salt and pepper. Cover, chill, and reserve for sauce.
3

Instruction 3

Place lamb in large roasting pan and shape into rectangle approximately 12x6 inches (some thin layers may overlap). Sprinkle with 2 1/4 teaspoons salt; spread with half of remaining marinade. Carefully turn lamb over. Sprinkle with remaining 2 1/4 teaspoons salt; spread with remaining marinade. Cover with plastic wrap. Refrigerate overnight.
4

Instruction 4

Preheat oven to 375°F. Blend almonds, cashews, sugar, salt, and 1 cup marinade reserved for topping in processor until nuts are coarsely chopped.
5

Instruction 5

Remove plastic and scrape most of marinade off top of lamb. Cover pan with foil and roast lamb 1 1/2 hours. Uncover; spread nut topping evenly over. Roast lamb uncovered until topping is golden and lamb is tender, about 1 hour. Let stand 10 minutes.
6

Instruction 6

Transfer lamb to platter. Serve, passing reserved sauce.
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